1 package frozen shredded hash brown potatoes, thawed
2 cans cream of chicken soup
12 oz. shredded monterey jack cheese
4 oz. shredded cheddar cheese
8 oz sour cream
1 cup crushed Ritz crackers
melted margarine

Preheat oven to 350 degrees. In a LARGE bowl, combine the hashbrowns, soup, cheeses, and sour cream. Mix well. Spread mixture in greased 13x9 inch pan.

Combine the crushed Ritz crackers with enough melted margarine to make a crumbly texture (mix with fork). Sprinkle crumb topping on top of potato mixture.

Bake uncovered for 50 minutes or until hot, bubbly, and slightly browned on top.

This goes great with ham. Or skip the ham and just eat this! It's soooooo freakin' good.